Chop Suey is a real lifesaver when you’re too busy to cook something complicated. It’s just a bunch of stir-fried veggies with meat or seafood, all tossed in a simple sauce. When my day’s a mess and I barely have time to think about food, I just grab whatever’s in the fridge and throw it together. No need to plan—just cook, eat, and get on with the day.
What I love about Chop Suey is that you don’t have to follow a strict recipe. Got some leftover chicken, shrimp, or random veggies in the fridge? Just toss them in, and you’ve got a solid meal in minutes. Plus, it’s a sneaky way to get kids to eat their veggies—the mix of colors makes the dish look fun and appetizing.
How to Cook Chop Suey
It’s really just a mix of veggies, but I’ll show you the right way to cook them, so they don’t end up soggy or mushy. We want them to stay crisp and fresh, not soft and lifeless!
- Heat the Oil for the Shrimp – Heat 2 tablespoons of vegetable oil in a pan over medium heat. The oil needs to be hot enough, so the shrimp cooks quickly, so don’t add it too early. Add the shrimp to the pan once it’s hot. Stir-fry for about 1 to 2 minutes, just until they turn pink and cook through. Take them out and set them aside. Shrimp cooks quickly, so keep an eye on it. Overcooking can make them rubbery!
- Sauté the Garlic and Onion – Pour the rest of the oil into the pan. Add the garlic and onion and cook until the onion softens and turns a little translucent.
- Cook the Chicken Breast and Liver – Add the chicken breast and chicken liver. Stir-fry everything for about 3 to 4 minutes until the chicken is fully cooked. The chicken adds protein to the dish, and the liver brings extra flavor—don’t skip this if you like richer tastes!
- Add the Vegetables – Toss in the carrots, cauliflower, snap peas, and bell peppers. Keep stir-frying for another 3 minutes. These veggies bring crunch and color to the dish, making it both tasty and visually appealing.
- Simmer with Chicken Broth – Pour in the chicken broth. Bring it to a boil, then lower the heat. Cover the pan and let everything cook on low for 10 to 12 minutes. This step helps to soften both the veggies and the meat.
- Thicken the Sauce – In a small bowl, mix cornstarch and water to make a slurry. Pour it into the pan and stir to thicken the sauce. The cornstarch thickens the sauce, making it nice and smooth. It’s important to mix it well so it doesn’t form lumps.
- Add the Shrimp and Season – Add the cooked shrimp back in along with some salt and black pepper to taste. Cook for a couple more minutes until the sauce has thickened to your liking.
- Serve with Rice and Love! – Serve the Chop Suey with rice. The rice soaks up the delicious sauce and makes the meal more filling. You can also add boiled quail eggs. Enjoy your flavorful and colorful Chop Suey!
How to Properly Store Chop Suey
Since Chop Suey has a lot of vegetables, it can spoil quickly because of its high moisture content. To store it properly, let it cool to room temperature before transferring it to an airtight container. Keep it in the refrigerator and consume it within 2 to 3 days for the best taste and texture. If you need to store it longer, freeze it in a sealed container for up to a month, but keep in mind that the vegetables may become softer after thawing.
How to Reheat Chop Suey
To reheat Chop Suey without overcooking the vegetables, use a pan over medium-low heat instead of the microwave. Add a splash of water or broth to prevent drying out, then stir gently until heated through. If using a microwave, heat in short intervals of 20–30 seconds, stirring in between to distribute the heat evenly. Avoid high heat, as it can make the vegetables too soft.
Leftover ChopSuey
If you end up with leftovers, don’t let them go to waste—you can use them to make Pancit Canton! Chop Suey adds extra flavor and veggies to the noodles, making the dish even better. So, here are some Pancit Canton recipes you can try using your leftover Chop Suey:
Once you’ve given it a try, let me know how it turns out or if you came up with your own twist—I’d love to hear about it. Give this Chop Suey recipe a try today!
Chop Suey Recipe
Ingredients
- 12 to 15 pieces medium shrimp scales removed and deveined
- 6 ounces boneless chicken breast thinly sliced
- 3 ounces chicken liver chopped
- 1 medium red bell pepper
- 1 medium green bell pepper
- ½ lb. snap peas
- 1 small cauliflower any color
- 2 medium carrots sliced
- 1 medium white onion sliced
- 5 cloves garlic crushed and minced
- 2 teaspoons cornstarch see notes beow
- 3 tablespoons water
- 1 cup chicken broth
- 4 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat 2 tablespoon of vegetable oil in a pan.4 tablespoons vegetable oil
- Once hot, quickly add the shrimp. Stir-fry for 1 to 2 minutes. Remove from the pan. Set aside.12 to 15 pieces medium shrimp
- Add the remaining oil. Saute garlic and onion until the onion gets tender.5 cloves garlic, 1 medium white onion
- Add the chicken breast and chicken liver. Stir-fry for 3 to 4 minutes.6 ounces boneless chicken breast, 3 ounces chicken liver
- Add the carrots, cauliflower, snap peas, and bell peppers. Continue to stir fry for 3 minutes.1 medium red bell pepper, ½ lb. snap peas, 1 small cauliflower, 2 medium carrots, 1 medium green bell pepper
- Pour the chicken broth. Let boil. Set the heat to low. Cover the pan and continue to cook in low heat for 10 to 12 minutes.1 cup chicken broth
- Combine cornstarch and water. Mix well. Pour into the pan. Stir.2 teaspoons cornstarch, 3 tablespoons water
- Add the shrimp, salt , and ground black pepper. Cook until the sauce thickens to your preference.Salt and pepper to taste
- Serve with rice
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